One of my favorite things about spring and early summer is the fresh produce… it makes for some amazing salads. I love this one! I’ve lightened it up by reducing the amount of dressing the original recipe calls for – it’s a very simple and flavorful citrus vinaigrette, and a little goes a long way.
Beet Salad with Goat Cheese
4 medium beets – scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/4 cup frozen orange juice concentrate
1/8 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 ounces goat cheese
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Divide the baby greens into six serving bowls. Drizzle each with 1/6 of the dressing and toss to coat evenly. Divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese.
Nutritional Information: 256 Calories, 14 grams Fat, 25 grams Carbohydrates, 5.2 grams Protein